Putting in a plug for this sweet corn and quinoa to be invited to your next BBQ! It pairs well with just about everything; including tortilla chips, if you want to scoop it up for some corn on corn action (I approve).
I always order a side of sweet corn and quinoa when I’m at Flower Child (one of my fave casual, healthy restaurants). It’s light and creamy with a little tang from the greek yogurt, and it always sounds good. And I think this is a damn good replica!
Top with more cheese and freshly ground black pepper, and voila! Your new goes-with-everything summer side dish.
Sweet Corn and Quinoa (Flower Child Copycat)
Quinoa and sweet corn with greek yogurt and parmigiano reggiano makes a light and creamy summer side.
Servings: 8 people
Ingredients
- ¾ cup quinoa
- 1 ½ cups chicken or vegetable broth
- 1 tsp avocado oil
- 2 ears corn, cut off the cob about 1 1/2 cups kernels
- 1 cup whole milk greek yogurt*
- 2 tbs cream or milk*
- ½ tsp kosher salt
- ½ tsp pepper
- ½ cup parmigiano reggiano, grated plus more for serving
Instructions
- Place quinoa in strainer and rinse thoroughly under cool water. Place quinoa in a medium saucepan and toast over medium heat, stirring frequently, until slightly golden and fragrant, about 5 minutes.
- Add broth, turn heat to high and bring to a boil. Once it's boiling, cover and turn down to a simmer until all of the liquid is absorbed and the quinoa are showing their little "tails", about 15 minutes.
- In another medium pan, heat avocado oil over medium/high heat. Add corn kernels and cook 2-3 minutes, until hot and starting to get golden in spots.
- Turn heat to low and add greek yogurt, cream, salt and pepper and stir until combined.
- Take off heat and fold in quinoa and parmigiano reggiano. Season with more salt and pepper to taste, and serve with more grated cheese on top.
Notes
*Feel free to sub in dairy-free yogurt and milk (and leave out the cheese) if you’d like to make this recipe vegan! It will still be delicious!
Tastes like the real deal. Thanks for the recipe!
Thanks Matt! So glad you liked it!